My children are polar opposites when it comes to tolerance for chilli (as they are in many other ways!). Mitch can’t get enough of the stuff and Imogen can barely tolerate a whiff of it.

So their preferences when they make curry are very different. This is Imogen’s version of a curry; see Carrot, Sweet Potato and Cauliflower Rogan Josh Curry for Mitch’s!

Ingredients:

1 onion, peeled and diced
2 cloves garlic, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
2 tsp garam masala
1/2 tsp cinnamon
1 medium sweet potato, peeled and diced
1 cup water
1 head broccoli, cut into florets
2 large zucchini, diced
1 bunch kale, destemmed and finely shredded
1 cup water
1 cup cooked chick peas
1 cup light coconut cream

Method:

Water sauté onion and garlic until soft. Add spices and stir continuously until they become fragrant.

Add sweet potato and water and simmer, covered, for 10 minutes.

Add remaining vegetables and simmer for another 15 minutes or until vegetables are soft.

Stir in coconut cream and simmer for another 10 minutes.